Serves: 8

Ingredients :

For eggplants:
4 eggplants, halved lengthwise
Sea salt to taste
Pepper to taste
4 teaspoons olive oil
For the filling:
16 ounces red cherry tomatoes, quartered
8 tomatillos, cut into eighths
16 ounces yellow cherry tomatoes, quartered
2 teaspoons dried oregano
1 teaspoon chopped fresh thyme
4 teaspoons vinegar
Sea salt to taste
Pepper to taste
2 teaspoons chopped fresh basil
4 teaspoons olive oil
4 cloves garlic, chopped
Freshly grated reduced-fat parmesan cheese to serve (optional)

Directions :

1. Preheat the oven to 400° F. Prepare a baking sheet by lining it with aluminum foil.
2. Make cuts on the cut part of the eggplant halves in a crisscross manner, slightly deep but do not go right down up to the skin. Leave about ¼ inch of flesh near the skin.
3. Brush oil over the cut part of the eggplant halves. Season with salt and pepper.
4. Place eggplant halves on the baking sheet and place them in the oven. Set the timer for 30 minutes.
5. Take out the baking sheet from the oven and set it aside to cool.
6. Take a spoon and scoop out the flesh from the eggplants. Make sure to leave ½ inch border all over – these are your eggplant shells. Do not discard the scooped flesh; chop it into small pieces.
7. Add chopped eggplant, tomatoes, tomatillos, oregano, thyme, vinegar, salt, pepper, remaining oil, basil, and garlic into a bowl and mix well.
8. Fill this mixture into the eggplant shells. Top with Parmesan cheese and place it on the baking sheet. Bake for 10 minutes.
9. Serve.